Cesarina Ristorante serves Italian food with heart in Point Loma

Cesarina Mezzoni was only 20 a long time outdated when she and her partner, Niccolò Angius, created the conclusion to shift to the United States in 2015 from their indigenous home in Rome, Italy.

“It was an impulsive transfer,” Mezzoni stated throughout a cellphone job interview. “We favored the town, we liked the temperature and so we made a decision to go below.”

Mezzoni is a self-taught chef whose Seychelles-born mother encouraged her adore of Italian cooking. Mezzoni’s mother discovered common Roman dishes as a way of assimilating into the Italian society. Her mother’s passion for Italian cooking rubbed off on her daughter.

“She’s a quite fantastic Italian prepare dinner,” Mezzoni stated of her mother. “She moved to Italy when she was quite youthful. And then she met my dad, so she started off learning simple Italian and Roman conventional dishes. She’s an exceptional cook dinner, so I started acquiring passionate about it as a result of her. We expended a large amount of time in the kitchen area together.”

“My father explained of my mom, she discovered initial how to make carbonara and then how to speak Italian. So which is how they communicated at the time simply because my dad didn’t know how to talk English and my mom did not know how to communicate Italian.”

Mezzoni’s spouse, meanwhile, grew up working in restaurants that his spouse and children owned. He claims his very long-time aspiration was to open a restaurant in the United States, so upon meeting Mezzoni, the aspiration was sealed and the two decided to emigrate to the United States together.

So, like her mom just before her, Mezzoni located herself an immigrant in a international land, applying her passion for Italian cooking as a way of assimilating.

The couple embarked on a plan to study the dining scene in San Diego, with hopes of opening a cafe of their own. First, they each found employment doing work in places to eat. Then, they determined to open their have business enterprise selling clean, home made pasta at several farmer’s markets. This led the pair to open up Cesarina Ristorante in February of 2019 in the Stage Loma Heights community.

Cesarina has been buzzed about in the San Diego eating scene because its inception. The caliber of foodstuff, the ambiance and the hospitality has elevated Cesarina to the major of everyone’s will have to-test record.

“We had been unquestionably amazed that it transpired so swiftly,” Angius reported of the places to eat early success. “We generally had a solid perception that if you do the job hard and you believe that in what you do, matters will function out. But it was extraordinary how it transpired. We had been not expecting the cafe whole like that just after a 7 days, but it was remarkable how everyone adapted to it.

“And we hope that we’re likely to continue to be for a very long time. We want to make sure that people today are usually happy,” he additional.

As for what makes the restaurant stand out between many other Italian eateries in San Diego? For Mezzoni, it’s all about the pasta.

Cesarina Ristorante's Pomodoro Fresco pasta dish.

Cesarina Ristorante’s Pomodoro Fresco pasta dish.

(Arlene Ibarra)

“The detail that will make us unique from other Italian eating places is our pasta. We make all the pasta in-home and we have a special station in the cafe in which most people can see the approach and how the pasta is made,” she stated. “And we have a quite special dessert service. Just before COVID, we utilised to make desk-side desserts, so persons were being incredibly impressed by our tiramisu because every person is used to observing the tiramisu by now produced in a plate.”

Angius provides that the magic component in each individual dish, the factor that makes them seriously stand out, is that anything supplied is designed with appreciate.

“This was encouraged by Cesarina herself, for the reason that when we opened this restaurant, my goal was to convey the really like that I acquire every single day when my spouse cooks for me,” he discussed. “I constantly convey to her, her food stuff is not delicious just for the reason that the meals that she will make is delicious, but it’s delightful due to the fact of the really like that she provides to it. So I desired to bring that to our attendees.”

In 2020, just like the rest of the environment, Cesarina experienced to adapt to quickly switching guidelines and rules in get to stop the spread of the coronavirus.

“It was not uncomplicated,” Angius explained. “This is likely to be weird to hear, but I have to say it was type of appealing to have to completely shift from a enterprise product that was proving good and was offering us good final results, and immediately owning to readapt to distinctive models. We (learned) that delivery is actually extremely exciting.”

Cesarina has usually deemed their staff to be family. So, in the midst of the world wide pandemic, Angius and Mezzoni did what relatives does: they took care of their team.

“Instead of outsourcing deliveries, we started using our personnel. This was a acquire-gain because not only was our personnel able to keep used, but the folks that we sent to beloved the simple fact that it was the exact same people that they see every one working day at the restaurant,” mentioned Angius.

They also utilized the prospect to broaden their outside dining, making two supplemental patios.

“We try to usually have a optimistic tactic and come across opportunities in all the things that arrives in. So viewing this tragedy, mainly because it is a tragedy and the charge of human daily life is enormous, but observing this as an option really gave us the energy to adapt and obtain options that have held us balanced so significantly,” he reported.

No make any difference what occurs in 2021, the long run is previously wanting shiny for Cesarina Ristorante.

Designs are underway to develop the brand name into a whole-services catering business enterprise, and to add a retail phase and perhaps a 2nd cafe.

For Angius, what ever the long run retains, the experience will generally come very first.

“The detail that we even now are reminded of everyday is consistency. [We are] normally making an attempt to raise the bar, generally attempting to shift actions forward, constantly attempting to obtain methods that will strengthen the general knowledge, not only for the visitors, but also for the people today who operate with us,” he reported.

When the workers are content, Angius thinks the attendees truly feel it.

“And the consequence is that in the close, we receive more constructive suggestions from the attendees because this is a work created of men and women,” Angius said.

For far more information on Cesarina Ristorante, pay a visit to cesarinarestaurant.com.

Barbara J. Miriam

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